The Iberico ham is “sourced from pigs living primarily in the south of Spain, allowed to roam free in the pasture eating acorns until they are of proper size. They are then salted and air-dried for six weeks followed by a minimum curing process of 12 months.”

On top of the ham, chefs melt 40-year-old Wisconsin cheddar that’s been infused with 24K gold flakes. To complete the most indulgent grilled cheese of all time, they add heirloom tomatoes, Hudson Valley foie gras, 100-year-old balsamic vinegar, Oregon perigord white truffle aioli, and a sunny side up duck egg.